MOM'S CHEESECAKE
My mom is a terrific cook. I always looked forward to big family dinners, not just for seeing relatives but because I knew she would be making the best cheesecake ever. Her "trick" was using whipped cream cheese instead of regular, in defiance of the package instructions-which expressly say not to use whipped for cheesecake. She thought it would make a light, creamy cheesecake, and she was right. Somehow I was even allowed to eat leftover cheesecake for breakfast! -Robert Bleifer, Executive Chef
Provided by Food Network Kitchen
Categories dessert
Time 11h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
- For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
- Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
- Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.
MOM'S FRUITCAKE
Our family has been making this for the past 45 years. Friends and family all love it!
Provided by Food Network
Categories dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 250-275 degrees.
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
- Pan sizes and baking chart:
- 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
- 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
- 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
- 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
- No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
- 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
MOM'S CAKE
Make and share this Mom's Cake recipe from Food.com.
Provided by nancyal
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Cook the pudding according to the package directions.
- Add the dry cake mix to the cooked pudding and mix well.
- Pour into a greased and floured 8x12 inch pan.
- Pour chips and nuts over the top.
- Bake at 350 degrees for 1/2 hour I have also made this using a white or yellow cake mix and butterscotch pudding.
- Use butterscotch chips for the top.
- I also omit the nuts if I make it for my family, as 2 of us are allergic to nuts.
MOM'S BUTTERMILK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
MOM'S POUND CAKE
A sweet, dense pound cake with a nice orange flavor. Ice with your favorite chocolate or cream cheese icing.
Provided by ARVILLALAR
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange juice, vanilla and salt. Beat in the flour. Pour batter into prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 52.5 g, Cholesterol 130.8 mg, Fat 25.2 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 15.2 g, Sodium 227 mg, Sugar 31.1 g
MOM'S APPLE STACK CAKE
Make and share this Mom's Apple Stack Cake recipe from Food.com.
Provided by Nancy Price
Categories Dessert
Time 35m
Yield 1-2 cakes, 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix together cookie layer ingredients and add enough flour to roll out nicely.
- Take a piece of dough about the size of your fist and pat it out in pie tins.
- It will be thin.
- Bake 2 at a time at 375 degrees about 10 minutes.
- Makes about 9 pie size cookies.
- Spread filling between each layer and on top of assembled cake.
- Sometimes you can make 2 cakes from this recipe.
- This cake improves with age after the filling has soaked into the cookie layers.
- Best if eaten a day or 2 after it is made.
Nutrition Facts : Calories 345.1, Fat 11.8, SaturatedFat 3.1, Cholesterol 38.4, Sodium 227.4, Carbohydrate 60.8, Fiber 1.2, Sugar 40.6, Protein 1.8
MOM'S DIVINE COFFEE CAKE
I got this recipe from mom, who got it out of an old cookbook, and decided to rename it "Mom's coffee cake" . In fact, she renamed everything "moms" if it was good! Anyways, it is a great basic coffee cake, and can be made with or without the nuts. Impress your work friends, church group, or house guests. It is yummy, and tastes better the next day.
Provided by Chef Sweet Sal
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- COMBINE nuts with the 1/4 cup sugar and cinnamon; set aside.
- BLEND together flour, baking powder & soda; set aside. Cream butter with the 1 cup sugar until light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients and sour cream; beat until well blended (do not overbeat).
- POUR half batter into greased and lightly floured 9 inch square pan;
- Top with half of cinnamon-nut mixture. Cover with remaining batter; top with last of cinnamon-nut mixture.
- Bake at 375° for 30 minutes or until golden brown.
Nutrition Facts : Calories 594.6, Fat 31.2, SaturatedFat 16.1, Cholesterol 128, Sodium 395.5, Carbohydrate 71.5, Fiber 2.5, Sugar 42.7, Protein 8.7
MOM'S PRUNE CAKE
This recipe was on a 3x5 card in Mom's grey cookbook. My memory recalls a wonderfully moist and delicious cake.
Provided by Chabear01
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients togeather like regular cake. Grease and flour lightly bundt cake pan and pour cake mix inches.
- Bale in 375 degree oven for 25 minutes.
Nutrition Facts : Calories 277.5, Fat 12.9, SaturatedFat 3.5, Cholesterol 37.1, Sodium 137, Carbohydrate 38.5, Fiber 1.5, Sugar 22.2, Protein 3.4
MOM'S FAMOUS POUND CAKE
This is my dad's all time favorite cake-he wants it for his birthday, Father's day--any excuse will do! Another cake my relatives ask my mom to make for them in lieu of Christmas gifts! It is a family favorite!!
Provided by TGirl
Categories Dessert
Time 1h35m
Yield 1 cake, 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter, shortening and sugar.
- Add eggs one at a time, beating well.
- Add baking powder,vanilla and lemon flavorings; mix well.
- Add 1/3 of the flour and 1/3 of the milk; stir well.
- Repeat until all the milk and flour are added and well combined.
- Bake in prepared (greased/floured) tube pan at 350 degrees for 75 to 90 minutes, or until cake tester comes out clean when inserted in center of cake.
MOM'S EASY CAKE RECIPE
Satisfying your sweet tooth is simple with Mom's Easy Cake Recipe. Top yummy chocolate cake with cream cheese frosting for a delightful dessert..
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield Makes 16 servings.
Number Of Ingredients 20
Steps:
- CAKE:
- Preheat oven to 350°F. Place chocolate and butter in top of double boiler or in bowl over a pot of simmering water; heat until chocolate is completely melted. Stir in vanilla. Remove from heat. Mix flour, granulated sugar, cream of tartar, baking soda and salt in large bowl. Add chocolate mixture, milk, eggs and sour cream; mix well. Pour into greased 9-inch square baking pan.
- Bake 30 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove cake from pan; cool completely.
- FROSTING:
- Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add powdered sugar gradually, beating until well blended after each addition.
- Cut cake horizontally in half. Spread bottom layer with half of the cream cheese mixture. Cover with top of cake; spread with remaining frosting. Sprinkle with coconut. Melt chocolate in microwave as directed on package. Sprinkle top of cake with almonds. Drizzle with chocolate. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.
Nutrition Facts : Calories 1, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 36 g, Sugar 0 g, Protein 280 g
MOM'S LEMON CAKE
Make and share this Mom's Lemon Cake recipe from Food.com.
Provided by KitchenKelly
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Butter and flour a 10 inch tube pan.
- Combine flour, baking powder and salt and set aside.
- In a separate bowl mix butter and sugar with an electric mixer until fluffy.
- Add eggs one at a time and beat well after each addition.
- Add flour mixture to egg mixture, alternatively with 1 cup milk, mixing well after each addition.
- Stir in lemon zest.
- Bake for about 40-50 minutes or until tester comes out clean
- Meanwhile, combine lemon juice and sugar in a saucepan and simmer until sugar dissolves.
- Allow cake to cool in pan for about ten minutes, then turn out to wire rack and cool completely.
- Once cool, poke cake with a fork and pour glaze on top.
Nutrition Facts : Calories 456.5, Fat 18, SaturatedFat 10.8, Cholesterol 105.5, Sodium 278.8, Carbohydrate 69.6, Fiber 0.9, Sugar 46.1, Protein 5.9
MOM'S JELLO ANGEL CAKE
I am not sure where mom got this recipe. It is wonderful after a heavy meal, because this is so light.
Provided by CookingMonster
Categories Gelatin
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cut angel cake with a knife, making slits downward into the cake, but not cutting through the cake.
- Mix the 2 boxes of jello with the 2 cups of water and stir until disolved. Pour jello into the slit holes in the cake. Put in fridge until jello is set.
- Serve with whipped cream or light icecream.
Nutrition Facts : Calories 161.3, Fat 0.1, Sodium 259.3, Carbohydrate 37.6, Fiber 0.1, Sugar 27.8, Protein 3.6
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MOM'S CHOCOLATE CAKE RECIPE - MARCIA KIESEL | FOOD & …
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5/5 Category Chocolate Cake
- Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
- In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
- Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
- Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.
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